Best Graham Cracker Tuiles Recipes
GRAHAM CRACKERS
A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.
Provided by Carol Emley
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 74.3 mg, Sugar 6.9 g
GRAHAM CRACKER TUILES
This sounds like a great recipe. Want to try soon. These are little graham cracker bowls for a desert. From Cuisine at Home, June 2004.
Provided by Borealis Beegirl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 f. Spray baking sheets with nonstick spray.
- Whisk egg whites, sugar, vanilla, and salt together in a bowl until blended, about 30 seconds. Stir in crumbs and flour. Add butter and stir until combined.
- To form, drop 1 tablespoon batter on a baking sheet and spread into a 3-4 inch circle, spacing about 3 inches apart (they will spread). Bake 7-9 minutes, then remove pan from oven and cool 30 seconds to 1 minute. Lift tuille off the pan a drape over a spice jar until cool. Repeat with remaining batter, washing, drying, and greasing pans after each use. Fill with mousse or pudding.
Nutrition Facts : Calories 94.8, Fat 5.1, SaturatedFat 3.1, Cholesterol 12.7, Sodium 72.5, Carbohydrate 11.3, Fiber 0.1, Sugar 8.2, Protein 1.1
TUILES
Categories Cookies Egg Dessert Bake Vegetarian House & Garden Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 15 tuiles
Number Of Ingredients 7
Steps:
- Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
- Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
- Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.
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